ES2131486B1 - Metodo para reducir la viscosidad de un chocolate. - Google Patents

Metodo para reducir la viscosidad de un chocolate.

Info

Publication number
ES2131486B1
ES2131486B1 ES009750007A ES9750007A ES2131486B1 ES 2131486 B1 ES2131486 B1 ES 2131486B1 ES 009750007 A ES009750007 A ES 009750007A ES 9750007 A ES9750007 A ES 9750007A ES 2131486 B1 ES2131486 B1 ES 2131486B1
Authority
ES
Spain
Prior art keywords
chocolate
viscosity
mix
reduce
conching
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
ES009750007A
Other languages
English (en)
Other versions
ES2131486A1 (es
Inventor
Cully John Kevin
Loyola Carvallo Federico De
Qadri Mustafa Abdallah
Gunther Rudolf Gaim-Marsoner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Mondelez International Inc
Original Assignee
Kraft Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Inc filed Critical Kraft Foods Inc
Publication of ES2131486A1 publication Critical patent/ES2131486A1/es
Application granted granted Critical
Publication of ES2131486B1 publication Critical patent/ES2131486B1/es
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
    • A23G1/12—Chocolate-refining mills, i.e. roll refiners
    • A23G1/125—Conches

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

Método para reducir la viscosidad de un chocolate. La presente invención se dirige a un método para reducir la viscosidad de un chocolate fundido. En este método se proporciona una mezcla para chocolate que incluye una fuente de chocolate, una fuente de grasa y un edulcorante. La mezcla para chocolate se somete a refinación y conchado u otro tipo de elaboración. Seguidamente, la mezcla para chocolate licuada, que se licúa durante el conchado, es sometida a un trabajo de mezcla con alta cizalladura mientras la mezcla de chocolate se halla todavía en estado fundido.
ES009750007A 1995-06-05 1997-02-04 Metodo para reducir la viscosidad de un chocolate. Expired - Fee Related ES2131486B1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US46143095A 1995-06-05 1995-06-05

Publications (2)

Publication Number Publication Date
ES2131486A1 ES2131486A1 (es) 1999-07-16
ES2131486B1 true ES2131486B1 (es) 2000-04-01

Family

ID=23832535

Family Applications (1)

Application Number Title Priority Date Filing Date
ES009750007A Expired - Fee Related ES2131486B1 (es) 1995-06-05 1997-02-04 Metodo para reducir la viscosidad de un chocolate.

Country Status (13)

Country Link
US (1) US5676995A (es)
AT (1) AT410747B (es)
AU (1) AU5443096A (es)
CA (1) CA2196577A1 (es)
CH (1) CH690640A5 (es)
DE (1) DE19680669T1 (es)
DK (1) DK12797A (es)
ES (1) ES2131486B1 (es)
FI (1) FI970472A (es)
GB (1) GB2305105B (es)
LU (1) LU90023B1 (es)
SE (1) SE520657C2 (es)
WO (1) WO1996039045A1 (es)

Families Citing this family (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB9426078D0 (en) * 1994-12-23 1995-02-22 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate
IT1285493B1 (it) * 1996-10-10 1998-06-08 Vomm Chemipharma Srl Metodo per la concentrazione di miscele liquide
US5932277A (en) * 1998-03-12 1999-08-03 Nestec S.A. Process for making a reduced fat chocolate
US6238724B1 (en) * 1998-10-29 2001-05-29 Kraft Foods, Inc. Chocolate refining process
US6521278B1 (en) * 2000-09-12 2003-02-18 Mars, Incorporated Food materials with improved flavor and functionality due to size reduction in a modified atmosphere
GB0225087D0 (en) * 2002-10-29 2002-12-04 Cadbury Schweppes Plc Method of preparing moulded confectionery
AU2002327081A1 (en) * 2002-12-23 2004-07-08 Mars, Incorporated Shelf-stable confectionery
BRPI0400056B1 (pt) * 2004-02-11 2017-03-21 Meller Equipamentos E Tecnologia Indústria E Comércio Ltda máquina tipo concha, instalação e processo para fabricação de massa de chocolate
CN101150961B (zh) * 2005-01-27 2012-11-14 不二制油株式会社 油性食品材料
US20070087085A1 (en) * 2005-10-17 2007-04-19 Bunge Oils, Inc. Protein-containing food product and coating for a food product and method of making same
US20080113067A1 (en) * 2005-10-17 2008-05-15 Monoj Sarma Protein-Containing Food Product and Coating for a Food Product and Method of Making Same
EP1894473A1 (en) * 2006-08-28 2008-03-05 Puratos N.V. Method to increase the antioxidant activity of chocolate
GB0714390D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process
GB0714388D0 (en) * 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product produced by the process
GB0714389D0 (en) 2007-07-21 2007-09-05 Barry Callebaut Ag Process and product
EP2187756A1 (en) * 2007-08-24 2010-05-26 Barry Callebaut AG Process and confectionery product produced thereby
BR112013023870A2 (pt) * 2011-03-18 2016-12-13 Hershey Co método de produzir um produto de confeitaria de chocolate estável ao calor
PE20141949A1 (es) 2012-01-31 2014-12-01 Univ Temple Metodo y equipo para la produccion de chocolate
JP6207810B2 (ja) * 2012-03-29 2017-10-04 日清オイリオグループ株式会社 チョコレートの製造方法
WO2018189275A1 (en) * 2017-04-12 2018-10-18 Nestec S.A. Process for reducing the viscosity of fat based compositions

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3395020A (en) * 1964-04-21 1968-07-30 Nat Dairy Prod Corp Manufacture of chocolate products
US3544328A (en) * 1967-11-17 1970-12-01 Gen Mills Inc Process for conching
US4017645A (en) * 1975-11-03 1977-04-12 Beatrice Foods Co. Fast conched candy coating and method
US4042721A (en) * 1975-11-03 1977-08-16 Beatrice Foods Co. Fast conched candy coating
US4151308A (en) * 1978-05-12 1979-04-24 Beatrice Foods Co. Method for producing a fast mixed and milled conchable candy and product thereof
DD148491A1 (de) * 1979-12-29 1981-05-27 Klaus Berkes Verfahren und anlage zur kontinuierlichen herstellung von schokoladenmassen
FR2550922A1 (fr) * 1983-08-26 1985-03-01 Creusot Loire Procede et installation de preparation d'une pate de chocolat
US4980192A (en) * 1984-07-23 1990-12-25 Food-Tek, Inc. Chocolate compositions of increased viscosity and method for preparing such compositions
NL8701379A (nl) * 1987-06-12 1989-01-02 Wiener & Co Apparatenbouw Bv Veredelingsinrichting.
NL9000105A (nl) * 1990-01-16 1991-08-16 Wiener & Co Apparatenbouw Bv Werkwijze en inrichting voor het verwerken van chocolademassa.
DE4021305C2 (de) * 1990-07-04 2003-07-31 Barry Callebaut Ag Zuerich Vorrichtung zum kontinuierlichen Conchieren von Schokolademasse
DE4027882A1 (de) * 1990-09-03 1992-03-05 Frisse Richard Maschf Verfahren und vorrichtung zum betrieb einer conche
DE4029037A1 (de) * 1990-09-13 1992-03-19 Buehler Ag Verfahren und vorrichtung zum betrieb einer conche
DK0489515T3 (da) * 1990-11-22 1995-11-06 Cerestar Holding Bv Fremgangsmåde til fremstilling af chokolade
US5200220A (en) * 1992-04-03 1993-04-06 Mars, Incorporated Chocolate conching
EP0593833A1 (en) * 1992-10-21 1994-04-27 NIRO SOAVI S.p.A. Method for the reduction of the viscosity of a cocoa liquor
US5464649A (en) * 1992-10-30 1995-11-07 Hershey Foods Corporation Reduced fat confectionery products and process
GB9426078D0 (en) * 1994-12-23 1995-02-22 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate

Also Published As

Publication number Publication date
SE9700453L (sv) 1997-02-19
AT410747B (de) 2003-07-25
FI970472A (fi) 1997-04-04
ATA900696A (de) 2002-12-15
CH690640A5 (de) 2000-11-30
WO1996039045A1 (en) 1996-12-12
GB2305105A (en) 1997-04-02
GB2305105B (en) 1998-12-23
GB2305105A8 (en) 1997-04-28
DE19680669T1 (de) 1997-09-18
LU90023B1 (fr) 1997-04-16
CA2196577A1 (en) 1996-12-12
SE9700453D0 (sv) 1997-02-10
DK12797A (da) 1997-03-25
US5676995A (en) 1997-10-14
SE520657C2 (sv) 2003-08-05
FI970472A0 (fi) 1997-02-04
ES2131486A1 (es) 1999-07-16
AU5443096A (en) 1996-12-24
GB9702257D0 (en) 1997-03-26

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